Agavepalooza – Fine tequila and mezcal tasting

Posted on July 29, 2009
Filed Under Tiare Olsen | 5 Comments

Tiare Olsen (A Mountain of Crushed Ice) hails from Stockholm, Sweden and is a passionate cocktails and spirits geek with a special love for tropical and tiki drinks.

As a lover of Tequila and Mezcal i attended the Agavepalooza which was for me a not to be missed session. It was moderated by Steven Olson and panelists were David Suro Pinera, proprietor, Siembra Azul, Ron Cooper, owner and founder of Del Maguey Single Village Mezcals and  Dr Rodolfo Fernandéz,Universidad de Guadalajara, Mexico.

They took us on a long journey to learn the history of and experience and sample the magnificient spirits of Mexico. Not only did we sample some very unusual spirits like hacienda de Chihuahua Sotol reposado which is made from a different agave than tequila and mexcal and is distilled in double copper stills having a very different flavour, we also did taste earth roast agave which was a very interesting experience.

The tasting also allowed us to sample Partida (Lowlands Jalisco) , Siete Leguas and Siembra Azul (Highlands Jalisco) blanco tequilas and Del Maguey Santo Domingo Albarradas which is a high mountain mezcal, Minero (Low broad valley) and Tobala (High mountain – made with wild mountain maguey)

The mezcals and tequilas was sipped in clay cups which definitely gave a different flavour experience.

The term mezcal is a description of the entire cathegory of distillates made from the steamed and roasted agave plant hearts and Tequila is a specific type of mezcal which originally was produced in Jalisco and around and in the town of Tequila but now is legally produced in 5  states in Mexico.

Before Tequila was produced with the help of distillation – brought by the Spanish in the early 1500s, the Aztecs consumed pulque which was a wine-like liquid made from fermented syrup extracted from the heart of the agave plant. The result of distilled roasted fermented maguey (agave) is mezcal. Tequila was more or less only consumed in Mexico until the American prohibition.

We were also served very tasty cocktails made by Junior Merino and Andy Seymour. This was a very interesting session and after it was finished those who were interested were treated to another tasting of more mezcals in the pool area.

This was a very heartical session and one of the best sessions i attended at the Tales.